First I removed the mushroom stalks and chopped them up. Next I sautéed the bacon bits quickly to brown them, added in the chopped mushroom stems and continued for about 1-2 minutes over high heat. Lastly I mixed it well with the breadcrumbs, garlic, parsley, egg and onions.

Stuffed the mushroom caps evenly with this mixture.

Topped them off with a generous heap of parmigiano-reggiano cheese! Finally, lightly brush the exterior of the mushrooms with olive oil.

Then I arranged the mushrooms on a rack with lightly oiled foil and inserted into a oven (preheated at 220 degrees Celsius) to grill for about 10-15 minutes, until the cheese has melted and browned on top.